First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 572 | 2015-10-18 17:40:15 | 41.65 | 90% |
| 535 | 2015-10-18 16:46:48 | 48.36 | 94% |
| 282 | 2011-09-16 18:53:41 | 33.91 | 91% |